presents a managerial approach to the purchasing function with emphasis on purchasing objectives, department organization, cost controls, and supervision. Topics include management of food and non-food commodity information for operational decision, participation in rebate programs, and perspectives of hospitality franchise corporation and ethics.
HTMG 3015 is both an introductory course and a survey course. For most students, this course provides the first in-depth investigation of what has become a $3 Trillion per year industry. There is much to learn and slightly less than 15 weeks in which to get it done. This course will be a combination of lecture, discussion and hands-on activities (some out of class). Your participation is important to this class. Your questions, comments and observations are always welcome. I highly recommend you take notes during lectures and when/if a guest speaker is able to join us throughout the term.
3 Credits